Not your traditional twice-baked biscotti but nice, fat, plump diamond shaped tea cookies. These will only last a week on your shelf, but given all the leftover holiday treats lying around, I could have used the one month shelf life of regular biscotti. (Truth be told these can be molded and baked like regular biscotti but I wanted to sample these not-so-traditional ones.)
These are tasty little tea cookies with a higher butter content and a nice crackly corneal texture. I used raisins instead of currants, and I like the contrast of the soft raisins and the crunch of the cornmeal. Despite these attributes, I don't think I will make these again; I have too many other biscotti recipes that I favor. But then again maybe I will, as Rhiannon loved them.